Description

This No-Bake Pecan Pie Lasagna is a creamy, layered dessert featuring a crunchy graham cracker crust, smooth cream cheese layers, and a luscious pecan pie filling made with instant vanilla pudding and chopped pecans. Topped with Cool Whip and pecan halves, this make-ahead dessert is perfect for special occasions or any time you crave a sweet, nutty treat without turning on the oven.

Ingredients

Scale

For the crust:

14 oz. whole graham crackers (about 24 crackers)
1/3 cup granulated sugar
12 tablespoons unsalted butter (melted)

For the cream cheese layer:

12 oz. cream cheese (room temperature)
1/3 cup powdered sugar
8 oz. Cool Whip

For the pecan pie filling:

3 (4 oz.) boxes vanilla instant pudding
4 cups whole milk
1 cup chopped pecans

For the top layer:

8 oz. Cool Whip
1/2 cup pecan halves (for garnish)

Instructions

Prepare the crust. Pulse the graham crackers in a food processor until they form fine crumbs, or place them in a zip-top bag and crush with a rolling pin. Then add 1/3 cup granulated sugar and 12 tablespoons melted unsalted butter. Pulse again until all ingredients are well combined into a crumbly mixture.
Form the crust base. Press half of the crust mixture (about 2 3/4 cups) firmly into the bottom of a 9×13-inch dish sprayed with cooking spray. Place this crust base in the freezer to chill while you prepare the next layer.
Make the cream cheese layer. Using an electric mixer, beat the softened 12 oz. cream cheese with 1/3 cup powdered sugar until smooth and creamy. Gently fold in 8 oz. Cool Whip until evenly mixed, creating a light and fluffy cream cheese mixture.
Assemble the first cream cheese and crust layers. Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the chilled crust in the dish. Then carefully top with the remaining crust mixture (about 2 3/4 cups), pressing lightly to form a second crust layer.
Set the layered crust and cream cheese. Return the dish to the freezer for 10 minutes to help set these layers firmly before adding the pecan pie filling.
Prepare the pecan pie filling. Whisk together the 3 boxes of vanilla instant pudding mix with 4 cups whole milk until the mixture thickens. Fold in 1 cup of chopped pecans to add texture and flavor.
Add the pecan pie filling and cream cheese layers. Spread half of the pecan pie filling (about 2 3/4 cups) over the crust layer. Next, top with the remaining cream cheese mixture, followed by the remaining pecan pie filling, creating a layered effect.
Chill the dessert. Refrigerate the assembled lasagna for at least 4 hours or preferably overnight to allow the layers to set and flavors to meld.
Add the finishing touches. Just before serving, spread 8 oz. of Cool Whip evenly over the top layer. Garnish with 1/2 cup pecan halves for a decorative and crunchy finish.

Notes

Make sure the cream cheese is at room temperature for easy mixing and a smooth texture.
Press the crust firmly to help it hold together and create a stable base for layering.
This dessert is best served chilled; keep it refrigerated until ready to serve.
You can substitute Cool Whip with whipped cream if preferred, but Cool Whip provides more stability for layering.
For extra flavor, toast the pecans lightly before adding to the pudding mixture.
This no-bake recipe saves time and avoids heating the kitchen.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no-bake pecan pie lasagna, pecan pie dessert, layered dessert, no bake dessert, creamy pecan dessert, easy no bake recipes